From Sunset magazine

BEEF AND PORCINI LOAF WITH BASIL SPIRAL

FOR LOAF:
1 ounce dry porcini mushrooms
1 Tablespoon oil
1 large red onion, chopped
2 to 3 slices sourdough bread, torn in pieces
1 1/2 lbs. ground lean beef (such as sirloin or round)
1/2 lb. mild Italian sausage, casings removed
2 large eggs
2 cloves garlic, minced or pressed
1/3 cup minced parsley
3/4 cup grated parmesan cheese
1/4 teaspoon freshly ground pepper

FOR FILLING:
3 ounces thinly sliced prosciutto
1/2 pound thinly sliced fontina cheese
1 1/4 cups lightly packed fresh basil leaves
1/2 cup drained and finely chopped dried tomatoes packed in oil

Soak mushrooms in 1/4 cup hot water until soft, about 20 minutes. Squeeze and rub mushrooms to release any grit. Lift from water; chop finely and set aside. Without disturbing sediment in bottom of bowl, pour 1/4 cup of the water into a measuring cup; set aside. Discard remaining water.

Preheat oven to 350 degrees F.

In an 8- to 10-inch frying pan over medium-high heat, stir oil and onion often until onion begins to brown, 10-12 minutes; set aside.

In a blender or food processor, whirl enough bread to make 1 1/4 cups crumbs.

To a large bowl, add crumbs, mushrooms and reserved liquid, onions, beef, sausage, eggs, garlic, parsley, cheese and pepper; mix until very well blended.

On a large sheet of parchment or waxed paper, pat meat mixture into a 10- by 15-inch rectangle. Distribute filling ingredients over meat in even layers to within 1 inch of edges.

Using paper to help roll meat, lift narrow end nearest you over filling and slowly roll meat to form a cylinder. Pinch seam and ends closed to seal in filling

Using 2 wide spatulas, transfer loaf to a 9- by 13-inch baking dish.

Bake, uncovered until well browned on top, about 1 1/4 hours. Carefully transfer to a platter with spatulas.

Serve hot or cool, or cover and chill until the next day and serve cold. Cut into slices.

Servings: 8-10.